Self-saucing chocolate puddings with tamarillos. Photo / Babiche Martens
Self-saucing chocolate puddings with tamarillos. Photo / Babiche Martens
Delicious warm and filling puddings will make a cold evening seem worth it.
The word pudding conjures feelings of warmth and comfort. Heading home after a long, cold day, knowing there is dinner and a delicious pudding planned, helps to fill one with a wonderful sense of positive anticipation.
Today's recipes are all winter classics, and though the methods of cooking respect theoriginal recipes, I have added special flavours to lift each one out of the ordinary.
Rice pudding can be delicious cooked like a risotto on the stovetop but I must say I prefer the slow-cooked version from my childhood where a milky nutmeg crust develops on the top and has to be broken through to reveal the creamy vanilla scented rice underneath.
I have simmered prunes with rich, dark muscovado sugar and orange zest to serve on the side and to finish, perhaps serve with some vanilla bean icecream.
The hot pudding and cold icecream provide a delightful juxtaposition that appeals to the senses.
To create a rich, decadent chocolate pudding I have used the best quality Dutch cocoa I could get my hands on. I believe it does make a huge difference because the flavour and consistency of both the pudding and the sauce is considerably better.
Tamarillos, blanched, peeled then poached, add a tart note and a good contrast to the richness of the chocolate - not to mention adding a gorgeous deep red colour to the plate.
The third recipe is for a steamed pudding. I have topped the delightfully light pudding with my mother's ginger marmalade and have added a little ground cardamom seed to the custard recipe. Making custard is simple but if you don't have the time, you can always buy and add flavours to suit your taste or the recipe.
